Warm up your winter with this hearty baked gratin potato recipe

I never decline potatoes, especially when I can serve them in an engaging way. Today is no exception, so spend a few minutes to familiarize yourself with this recipe. You won't regret it!

The outside weather has turned cold and gloomy, but fret not, I have a plan to weather these challenging times. A hearty warm dinner is sure to lift your spirits. And baked gratin potatoes are perfect for the job.

This intriguing dish hails from the French cuisine. The traditional recipe involves cutting potatoes into thin slices, pairing it with a creamy sauce made from milk and cream. Needless to say, it's incomplete without cheese, which contributes to a rich layer of the flavor profile. You can serve the potatoes alone or paired with meat, fish, or vegetables.

Ingredients:

• 1.76 lbs potatoes,
• 1.27 cups milk,
• 0.85 cups cream (30% fat),
• ⅓ teaspoon nutmeg,
• 1 tablespoon salt,
• 2 sprigs of rosemary,
• 3-4 garlic cloves,
• 0.33 lbs gruyere cheese.

Method:

Step 1. Start by preparing the potatoes. Firstly, peel and wash the vegetables, then use a mandolin to slice them into thin rounds.

Set the potatoes aside and begin with the next step of the recipe.

Step 2. Place a pot on the stove. To this, add the garlic cloves, fresh rosemary sprigs, milk, cream (30% fat), nutmeg, and salt. Whisk everything together to combine well.

Step 3. Add the potato rounds to the pot when the mixture is hot. After stirring everything thoroughly, allow it to simmer for about 10 minutes.

Step 4. Next, arrange the first layer of potatoes in a dish. Using kitchen tongs, transfer them into the dish and top them with a generous layer of grated gruyere cheese.

Step 5. Create another layer of potatoes. Over that, pour some of the creamy sauce from the pot and add another cheese layer.

Step 6. Put the prepared dish into a preheated oven and bake for 20 minutes at 356 degrees Fahrenheit. The dish is best enjoyed warm, straight out of the oven. Bon Appetit!